Ensalada de pasta con gambas a la lima para tacos fiesta

Ingredientes

• 1.5 cups corn (fresh or frozen)
• 1 pint cherry tomatoes, halved
• 1/2 medium red onion, finely diced
• 1 large avocado, diced
• 1/2 cup crumbled cotija cheese
• 1/2 cup fresh cilantro, chopped
• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp taco seasoning, divided
• 3 tbsp fresh lime juice, divided
• 1 cup full-fat sour cream
• 1/2 cup mayonnaise
• 1 tsp chipotle in adobo sauce
• Salt and black pepper to taste

Preparación

1. 1

   Cook the Pasta & Prep Veggies: Bring a large pot of salted water to a boil. Cook rotini according to package directions until al dente. Drain and rinse with cold water to cool completely. While pasta cooks, chop the red onion, halve the cherry tomatoes, and chop the cilantro.

2. 2

   Char the Corn: Heat a large, dry skillet (preferably cast iron) over medium-high heat. Add corn in a single layer and cook undisturbed for 2-3 minutes until charred in spots. Stir and cook for another 3-4 minutes until nicely charred. Remove from pan and set aside.

3. 3

   Sear the Garlic Shrimp: Pat shrimp completely dry with paper towels. In a small bowl, toss shrimp with 1 tbsp of taco seasoning. Heat olive oil in the same skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. In the last 30 seconds, add minced garlic and 1 tbsp of lime juice, tossing to coat. Remove from pan immediately.

4. 4

   Whisk the Zesty Dressing: In a medium bowl, whisk together the sour cream, mayonnaise, 2 tbsp of lime juice, the remaining 1 tbsp of taco seasoning, and chipotle adobo sauce until smooth. Season with salt and pepper to taste.

5. 5

   Combine and Chill: In a very large bowl, combine the cooled pasta, charred corn, cherry tomatoes, red onion, and chopped cilantro. Pour about three-quarters of the dressing over and toss to coat. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

6. 6

   Assemble and Serve: Just before serving, gently fold in the diced avocado and crumbled cotija cheese. Top the salad with the warm seared shrimp. Garnish with extra cilantro and serve with lime wedges on the side.